Dried-Cherry and Italian Sausage Stuffing

Real Simple
Dried-Cherry and Italian Sausage Stuffing Recipe
Photo: John Kernick
Makes 8 to 10 servings


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1/2 cup butter (1 stick)
6 celery stalks, finely diced
2 medium onions, finely diced
1 loaf French bread, cut into 1-inch cubes and toasted (10 cups)
1 cup dried cherries
3/4 pound Italian sausage—casings removed, cooked, and crumbled
3/4 cup fresh flat-leaf parsley, chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 14 ½-ounce cans chicken broth


Melt the butter in a 12-inch skillet over medium heat. Add the celery and onions and cook until translucent, 5 to 7 minutes. In a large bowl or pan, combine the celery and onions with the bread, cherries, sausage, parsley, salt, and pepper. Add the broth and stir until well combined. Using a large spoon, loosely stuff the mixture into the turkey just before roasting. Cover and bake any unused stuffing in a 325° F oven for 1 hour; uncover and bake for 15 minutes more. Serve warm.

Created date

February 2005

Nutritional Information

Calcium 104 mg
Calories 335
Caloriesfromfat 45 %
Carbohydrate 36 g
Cholesterol 38 mg
Fat 17 g
Fiber 4 g
Iron 3 mg
Protein 9 mg
Satfat 9 g
Sodium 795 mg